Recipe for Japanese Karaage

Karaage, a popular Japanese fried chicken dish, is loved by many for its intensely flavorful crunchy texture. Even though you can find this dish virtually everywhere in Japan, from quick serve eateries to high-end restaurants, it is actually quite easy to make at home. With this recipe, you’ll be able to make your own Japanese Karaage in no time!


• 1 lb chicken thighs, skinless and boneless
• ¼ cup soy sauce
• 2 tbsps sake
• 2 tbsps mirin
• 2 tbsps grated ginger
• 2 cloves garlic, minced
• ½ cup potato starch
• Vegetable oil, for frying


1. Cut the chicken thighs into bite-sized pieces, about 2 inches in size. Place them in a large bowl.

2. In a separate bowl, combine the soy sauce, sake, mirin, ginger, and garlic. Pour the mixture over the chicken and mix until the chicken is evenly coated. Cover and leave to marinate in the fridge for at least 1 hour.

3. After the chicken has marinated, place the potato starch in a shallow bowl. Remove the chicken pieces from the marinade, one at a time, and lightly coat each piece in the potato starch.

4. Heat up about 1-inch of oil in a pan over medium to high heat. Once the oil is hot, use a slotted spoon to gently place the chicken pieces in the pan. Deep fry the chicken for about 5-7 minutes, or until they are golden brown and crispy. Transfer the chicken to a paper towel-lined plate.

5. Your Japanese Karaage is now ready to be enjoyed! Serve the chicken with your favorite dipping sauce, or with some lemon wedges and sprinkle with shichimi togarashi (Japanese chili mix) for an added kick. Bon appetit!